Chocolate Lambrusco Cupcakes with Blackberry Buttercream

Presto lambrusco red wine cupcakes

Chocolate Lambrusco Cupcakes with Blackberry Buttercream



  • 1 c all-purpose flour
  • 1 c sugar
  • ⅓ c cocoa powder
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 1 egg
  • ½ c sour cream
  • ¼ c hot water
  • ⅓ c Presto Lambrusco
  • ¼ c vegetable oil 1
  • ½ tsp vanilla extract


  • 1 c unsalted butter, room temperature
  • 4 c confectioner’s sugar, sifted
  • 1/2 c fresh blackberries
  • 1 tsp vanilla extract
  • pinch salt
  • blackberries, for garnish



1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.

2. Sift together all the dry ingredients in the bowl of an electric mixer. In a medium bowl, combine all the wet ingredients using a whisk.

3. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add the wet ingredients. Mix for 2 minutes on medium speed and scrape the sides and bottom of the bowl.

4. Mix for an additional minute on medium speed. The batter will be thin. Divide evenly among the cupcake liners.

5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.

6. Cool cupcakes on wire racks completely. Meanwhile, you could start on the frosting. While cupcake cools, make the filling and buttercream.

Buttercream Instructions:

1. Puree the blackberries in a small food processor and strain through a fine-mesh strainer to remove the seeds. Discard the seeds, and set aside the puree.

2. In the bowl of an electric mixer fitted with a paddle attachment cream the butter over medium speed for 1 minute.

3. Reduce speed to low, and carefully add in the confectioners sugar. Add the vanilla extract, as well as the blackberry puree.

4. Beat on medium speed until smooth and frosting is combined.

5. Pipe or spread buttercream on cupcakes as desired and garnish with a fresh blackberry.